i went and i found things like jackie robinson and charles barclay and mark twain and jonathan swift, and i had all these weird influences. it was just a gift in the curse of my parents not knowing to tell me, like, here is this kit of american culture that you're supposed -- >> isn't that -- i think about the dutch, which is one of your restaurants, and it is a new york city restaurant, and it's very essence as far as it has food from all over the burroughs, and being multi-cultural is in many ways being american in the 21st century. >> i was always more interested in what the grandmothers were cooking and, like, what the big chefs were cooking. even -- i'm half italian and half polish. you know, guys that work for me, they're korean-american, mexican-american, and that's the food that besides my own that i really, really embrace. i was always interested in what that soul was. you know, we'll never cook fusion there. we'll never do, like, lemon grass and gnocci and pasta, whatever. it's like finding the soul of something, and that's what always fascinated me. >> the whole authenticit